Thai Turkey Burger Recipe

Prepare aromatics

Finely mince the red onion, garlic, chop cilantro and slice the green onions. Zest one lime (reserve wedges for serving).

In a large bowl combine ground turkey, minced red onion, garlic, chopped cilantro, sliced green onions and lime zest.

Add fish sauce, soy sauce, red curry paste, ground ginger, panko breadcrumbs, and the lightly beaten egg. Season with kosher salt and black pepper.

Using clean hands or a spoon, gently mix until ingredients are evenly distributed — avoid overworking the meat to keep patties tender.

Divide the mixture into 4 equal portions (about 4 oz each) and form into patties roughly 3/4-inch thick. Make a slight shallow indentation in the center of each patty to prevent doming while cooking.

Heat a large skillet or grill pan over medium-high heat. Add the neutral oil and swirl to coat. When hot, add patties (do not crowd; cook in batches if needed).

Cook for 4-5 minutes on the first side without moving. Flip and cook another 4-5 minutes, or until the internal temperature reaches 165°F (74°C) and the patties are well browned. If patties brown too fast, reduce heat to medium.

Transfer cooked patties to a plate and loosely tent with foil while you assemble the other components.

In a small bowl whisk together mayonnaise, sriracha, lime juice, fish sauce, and honey (or brown sugar). Taste and adjust heat or salt — add more sriracha for spice or a splash more lime for brightness.

In a small bowl or jar combine rice vinegar, water, sugar and salt. Stir until sugar and salt dissolve.

Add the thinly sliced cucumber, julienned carrot and optional sliced red chili to the pickling liquid. Let sit at least 10 minutes (longer for a stronger quick-pickle up to 1 hour).

Toast chopped peanuts in a dry skillet over medium heat 2-3 minutes, stirring, until fragrant and lightly browned. Remove and cool.

Leaf-wash butter lettuce or lightly toast burger buns if using. Have fresh mint and extra cilantro ready.

If using buns: spread a generous tablespoon of Spicy Thai Mayo on the bottom bun. If using lettuce cups: smear mayo inside the leaf.

Place a warm turkey patty on top of the mayo. Top with a small handful of quick-pickled cucumber and carrot, sprinkle chopped toasted peanuts, and add fresh mint and cilantro leaves.

Add another drizzle of mayo on the top bun or leaf, close the sandwich or wrap in lettuce and serve immediately with lime wedges for squeezing over the patty.

Optional: serve with steamed jasmine rice or a light salad for a fuller meal.